This freshwater fish also belongs to the Salmonidae family. There are many species of trout; however, the most commonly farmed in Nova Scotia is the Rainbow Trout (Oncorhynchus mykiss). Each species has a different colour pattern that acts as camouflage in varying environments; the rainbow trout has an iridescent band running along each side from head to tail, with an overall body colour ranging from bluish to yellow-green, brown or black. All trout have fins without spines and possess an adipose fin on its back near the tail fin. Rainbow trout can grow to 4.5kg in 3 years, their average length varies from 30-40cm (attained in 9 months). Trout prefer clear, cool waters and can live in temperatures of 0-27°C (but are stressed at temperatures above 20°C). Trout is a relatively boney fish but has a mild, delicate and sweet taste.

Are one of the most prevalent and delicious bivalves found in Atlantic Canada. These clams are found in tidal mudflats/beaches buried up to 20cm under the surface. This variety of clam actually has a thin, brittle shell. The soft shell clam cannot completely close its shell because of a long neck (or siphon) that extends beyond its edge. This long extension is why the soft-shelled clam is also referred to as the long neck clam. This siphon is used to filter sea water for food then expel it at the surface, leaving distinctive holes which make them easier to find. This species is harvested mainly from managed beaches in closed areas, and is harvested from some public beaches. They are eaten raw, steamed, boiled, baked or fried; the method of preparation depends partly on size and species.

There are over 350 species of scallops but only two are cultured in Nova Scotia; the Bay Scallop, Argopecten irradians, and the Sea Scallop, Plactopecten magellanicus. The scallop is another popular bivalve. Interestingly, scallops are hermaphroditic (can switch sexes) and both sexes possess roe; red roe is that of a female, and white is that of a male. The shell shape tends to be highly regular which makes the shell a desired collectable. The age of the scallop is reflected in the annuli, the concentric rings of their shells. For the most part scallops are free-living and move by jet propulsion; a large amount of water is taken in and rapidly expelled, causing the scallop to shoot through the water, hinge first. As a result, the scallops develop a large adductor mussel responsible for opening and closing the shell, this is the part of the scallop we eat. Scallops are often served sautéed in butter or deep fried, and are also used in sushi.

This mollusc species, Haliotis rufescens, comes from Iceland and is new to Nova Scotia. It is grown in complete containment. Some 800,000 abalone are grown in a modified greenhouse located on the South shore. They use their rhipidoglossan radula (teeth) to feed on dulse and other macro algae. The shells can be round to oval, and have a large body-whorl with 4-10 holes near the anterior margin. Abalone have no operculum but cling directly to solid substrates with their foot. Abalone reach maturity at a small size, therefore adults vary in size from 20 – 200 mm and can be even larger. Abalones are suitable for everything from cooking to canning, and can be found topping some of the world’s most sophisticated sushi. Abalone are considered a delicacy in Latin America and Eastern Asia. They are also known for the beautifully coloured nacre of their shells; this mother-of-pearl is used for decorative inlays, in guitars for instance.

On the East coast hard-shelled clams, known by their Indian name: quahog, come in three sizes. The smallest are LITTLENECK and have a shell diameter of less than 2 inches. Medium sized quahogs are known as CHERRYSTONE, at about 2 ½ inches across. The largest of this trio is called the CHOWDER CLAM (also simply called the large clam) with a shell diameter of at least 3 inches. Known scientifically as Mercenaria mercenaria, quahogs are native to the eastern shore of North America. Quahogs are also farmed on the Pacific coast of North America and in Great Britain and continental Europe. Quahogs can be specially bred to develop distinctive markings on their shells. This species is harvested mainly from managed beaches in closed areas, and is harvested from some public beaches.

This common large, brown algae (Phaeophyceae) and is known scientifically as Ascophyllum nodosum. This abundant seaweed often dominates the intertidal zone, and is said to be the most researched of all the algal species. This plant is recognizable by the oval bladders that occur at regular intervals along its olive-brown fronds, which can reach up to 2m in length. This slow growing alga can live for several decades and can take up to five years before becoming fertile. It is grown for the extraction of alginate which is used extensively in the scientific community for the production of gels; it can also a potent fertilizer providing many macronutrients; and is used as a gelling or thickening agent for ice creams and cosmetics.

Known scientifically as Chondrus crispus, Irish moss is the lone marine plant grown in Nova Scotia. This widely distributed plant grows on rocky substrates and is often found in the intertidal zone. This dark-purplish algae is a member of the red algal family (Rhodophyta), and has a dichotomously branching blade stemming from a discoid holdfast. Irish Moss can grow to lengths up to 20cm. This plant is grown for the extraction of carrageenan, which is commonly used as a food additive. Carageenan acts as a thickener or stabilizer in dairy products (milk, ice cream), lunch meats, bathroom products (toothpaste, shampoo) and is also used as fining to aid with the clearing of beer and wine.

Abundant on northern Pacific and Atlantic waters, this large member of the flatfish family can weigh up to half a ton. The norm, however, ranges between 50 and 100 lbs. Atlantic halibut, Hippoglossus hippoglossus, have a large mouth and forked tail, with an elongated flat body that is greenish-brown to dark brown on its upper-eyed side with some lighter coloured patches, with the ‘blind side’ ranging from white to gray. Interestingly, the left eye of a young halibut moves over the top of the head towards the right side until both eyes are completely relocated on the right side of the head (when ~44 mm long) leaving it ‘blind’ on one side of its body. The young chicken halibut are considered to be the finest, which can weigh anywhere from 2 to 10 lbs. Halibut meat is low fat, white, firm, and mild flavoured. Fresh halibut is available year round but is most abundant from March to September.

Coastal dwellers have feasted on Mytilus edulis, a member of the Mytilidae family, since before recorded time. Mussels are a bivalve shellfish which grow quickly and profusely, two traits which makes them ideal for aquaculture. Mussels have two identical convex shells, these shells are elongate, triangular and are joined by a rubbery hinge ligament on the upper side. A commercial sized mussel takes about 18-24 months to grow out to 50mm, and at this size can pump 4 litres of water an hour. Mussels are an excellent source of protein, rich in omega3 fatty acids which reduce the risk of heart disease. Mussels are low in calories (only 86 cal per 100g serving) and are a good source of vitamin B12 and essential minerals zinc & iron. A popular Maritime favourite that is available year-round.

“The Leaper” or Salmo salar is well known for its beauty of form and its spirit. The Atlantic salmon has an elongate, somewhat laterally compressed body, a larger mouth, fairly large scales, and a fleshy adipose fin on the back just in front of the tail fin. An average adult weighs between 2-10kg, although some grow too much greater sizes. The average length of a salmon is 50-100cm. From parr (small juvenile) to adult, the Atlantic salmon changes colour several times, ranging from black to silver with varying patterns. The first successful Atlantic salmon farm opened in St. Andrews, NB in 1978. Since its humble beginnings, Atlantic salmon aquaculture has expanded to meet the growing world demand that now faces the salmon market.

Arctic char are a unique and healthy fish originating from the cold northlands. The exotic arctic char has long been held in high esteem by the very best chefs in the world. Spelled charr by some, this is a prestigious fish that has adorned the tables of royalty and is served in the finest seafood restaurants. Arctic char, Salvelinus alpinus, is a member of the salmon family. Freshwater char can range from 0.2 to 2.3 kg, however, marine char are larger, weighing 2.3 to 4.5 kg. Farmed char reach market-sized between 1 to 2.3 kg, depending on retail demand. Farmed char has reddish tinged skin with cream-colored spots. The flesh colour of char can range from a bright red to a pale pink, however most farmed char are uniform in flesh color. The taste is generally considered somewhat milder than Atlantic salmon.

Depending on where it’s grown, the American oyster may also be known as the Atlantic or Eastern oyster. Its Latin name is Crassostrea virginica and it is native to the North American coast. A hardy species, this oyster can live in temperatures of 2°C -32°C. It has a thick shell with a rough, sculptured appearance and varies in colour (usually a mixture of brown, gray, green, and white shades). Oysters are difficult to open and a specially shaped shucking knife is required to pry open the shell. They have a mild, sweet flavour with a firm and plump texture. This shellfish is commonly eaten raw with lemon or hot sauce or no flavouring at all. Most American oysters take between 4 and 7 years to reach market size, and there are records of 100 year old oysters found in the Bras d’Or lakes.